Editing Chocolate bar (section)

==Ingredients==
{{multiple image|perrow = 2|total_width=280
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 | footer = Main chocolate ingredients: [[cocoa liquor]], [[cocoa butter]], [[sugar]], and [[milk powder|dried milk]].}}
A solid chocolate bar is typically made with some or all of the following ingredients: [[cocoa liquor]], [[cocoa butter]], [[sugar]], and [[milk]]. The relative presence or absence of these define the subclasses of chocolate bar made of [[dark chocolate]], [[milk chocolate]], and [[white chocolate]].<ref>{{cite book | url=https://books.google.com/books?id=nvEjDgAAQBAJ | title=Beckett's Industrial Chocolate Manufacture and Use | publisher=[[John Wiley & Sons]] | author=Beckett, Steve T. | year=2017 | pages=497| isbn=978-1-118-92358-0 }}</ref> In addition to these main ingredients a solid chocolate bar may contain flavorings such as [[vanilla]] and [[emulsifier]]s such as [[soy lecithin]] to alter its consistency. Some chocolate bars contain added milk fat, to make the chocolate softer, since milk fat is a softer fat than cocoa butter.<ref>{{cite book |doi=10.1016/B978-0-9830791-2-5.50018-9 |chapter=Milk Fat and Cocoa Butter |title=Cocoa Butter and Related Compounds |year=2012 |last1=Metin |first1=Serpil |last2=Hartel |first2=Richard W. |pages=365–392 |isbn=978-0-9830791-2-5 }}</ref> While sugar is commonly used as a sweetener for chocolate bars, some chocolate bars use [[sugar alcohol]]s, such as [[maltitol]] as an alternative.<ref>{{cite book | url=https://books.google.com/books?id=SbarDwAAQBAJ | title=Science of Chocolate | publisher=[[Royal Society of Chemistry]] | author=Beckett, Stephen T. | year=2018 | chapter=8.3.3 Sucrose Free and Reduced Sugar | isbn=978-1-78801-663-6 | quote=Low sugar milk, dark and white chocolates are commercially available with maltitol replacing all the sucrose.}}</ref>

[[Compound chocolate]], which uses vegetable oils in place of cocoa butter, may be used as a less expensive alternative to true chocolate, though such a product may not be able to be labelled as "chocolate".<ref>{{cite web| url=http://www.inspection.gc.ca/food/labelling/food-labelling-for-industry/confectionery-chocolate-and-snack-food-products/eng/1392136343660/1392136466186?chap=0#s4c3| title=Labelling Requirements for Confectionery, Chocolate and Snack Food Products| date=15 January 2019| publisher=Canadian Food Inspection Agency| access-date=11 July 2019| quote=Compound coatings, which are products having the appearance but not the composition of chocolate, are often used as an outside layer or coating for biscuits, candy and frozen confections or as chips within baked goods. There should be no indication that compound coatings are "chocolate". However, "chocolate flavoured", "chocolate-like", and "chocolaty" have been accepted as appropriate descriptions of such coatings and chips.| archive-date=30 November 2018| archive-url=https://web.archive.org/web/20181130224533/http://www.inspection.gc.ca/food/labelling/food-labelling-for-industry/confectionery-chocolate-and-snack-food-products/eng/1392136343660/1392136466186?chap=0#s4c3| url-status=dead}}</ref> Combination bars may contain a wide variety of additional ingredients.